vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Champagne Jelly
From Royal Victoria cook book, 1900
Serves 2
Port wine may be used instead of champagne.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
713Calories
15 gProtein
119 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein15 g
Carbohydrates119 g
Fiber0 g
Sugars116 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium76 mg
Potassium206 mg
Calcium44 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline89 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 39. The excerpt below is the record exactly as published.
CHAMPAGNE JELLY.—Take 1 ounce of gelatine and dissolve in a little cold water, $ pound of sugar, a little prepared cochineal to color it. Then adda pint of boiling water, boil up for a minute with the yolk, white and shell of l egg. Strain through a clean flannel bag that has been dipped in boiling water. Add 1 pint of champagne
Cook this with the app: pantry check, scaling, and the assistant.